take the frozen green beans and put them in a pot with some water, butter ( 1/2 to 1 stick) , bacon bits if desired and a few sprinkles of salt and pepper. cover the pot. put the heat on medium and bring to a boil. cook until you prefer soft or just slight crisp. if using fresh do as you normally do them. the bacon bits can be omitted

while the green beans are cooking fry up the bacon. you can do it crispy or softer depending on your taste. set aside on a paper towel lined plate

slice or chop up onion and mushroom. fry the mushroom first in a little butter, garlic, salt and pepper. add onion around the last 5 to 10 minutes of cooking the mushroom.

when the green beans are finished drain them. put them into a casserole dish.

add butter and milk to the green beans. stir. you only need enough to help the cream of mushroom soup to stick and be creamy. you can always do less and add more if needed to desired thickness

if there is any liquid in the mushroom and onion drain. add them into the green beans. stir

add the cream of mushroom soup. one can at a time stirring after each one. this is where you decide on how soupy this will be.

add in bacon. you can break it up into small pieces or leave it in longer strips. mix or just lay strips on top

pull it out. uncover sprinkle both cheeses. re cover and put it back in the oven for about 15 minutes.

pull it out again. uncover add french onions on top and bake for just a few minutes.